Mississippi Mud Cake w/Chocolate Frosting

By beth_h

Ingredients

• 1 Cup Chopped Pecans
• 1 Cup Butter
• 1 (4 oz.) Semisweet Chocolate Baking Bar, Chopped
• 2 Cups Sugar
• 1 1/2 Cups All-Purpose Flour
• 1/2 Cup unsweetened Cocoa
• 4 Large Eggs
• 1 teaspoon salt
• 1 (10.5-oz) bag Miniature Marshmallows
• Chocolate Frosting to follow

Details

Servings 15
Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

Place Pecans in a single layer on a baking sheet.

Bake at 350`f for 8-10 minutes or until toasted.

Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl on high 1 minute or until melted and smooth, stirring every 30 seconds.

Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15"x10"x1" pan.

Bake at 350`f, for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8-10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans.


Chocolate Frosting:

1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
1 lb. powdered sugar
1 teaspoon vanilla extract

Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and vanilla at medium-high speed with an electric mixer until smooth.